Gluten-Free Baking Classics by Annalise Roberts was the first gluten-free cookbook I purchased. I use it as a jumping off point for many of my recipes. It’s not the only gluten-free cookbook you will ever need, but it is a great starter.
- Overall, this book is easy to read, the recipes are clear and concise.
- The recipes are well-researched and tested.
- Roberts provides some rational for her ratios, which may allow you to make substitutions, as you get more familiar with g/f baking.
- The recipes produce excellent baked goods: flavorful, moist and pretty light.
- Roberts keeps the variety of flour mixes to a minimum.
- Covers a solid range of classics from “rye” and challah bread to Oreo-style sandwich cookies.
- Some classics you would like to see are not covered. No zucchini bread? Gasp.
- I was also miffed by the lack of advice on fruit pies. Roberts says to use different ratios of cornstarch for different fruits, but doesn’t provide clear guidance (i.e. – 2 Tbsp for berries and 3 for peaches. Roberts simply notes that the amount of starch will vary depending on the fruit). So now I use Joy of Cooking for the fillings and G/F Classics for the crust.
- There is guidance on characteristics and brands, which is helpful, but some of it guides you to more expensive brands which don’t necessarily yield a better product.
- Most of the recipes require you to combine oil and milk, mix them and then discard some, which requires an extra step and dirtying up a few extra utensils. I am sure she tested this a million times, but given the other books on the subject, I am not sure there wasn’t an easier way to accomplish the same result.
There are only one or two naturally gluten-free recipes (i.e. – macaroons). It’s not the kind of book that shows you ways to make things naturally gluten-free, but it does provide excellent guidance on replicating gluten-y baked goods. I would definitely recommend this book to anyone who is looking for a solid guide to gluten-free baking.